Spinach and artichoke wonton cups

There’s something magical about rediscovering your favorite dip—only now, it’s perfectly portioned, crispy, and totally beginner-friendly. The first time I made spinach and artichoke wonton cups, I was hosting a small get-together for friends. I didn’t want to spend hours in the kitchen, so I repurposed my go-to spinach artichoke dip and nestled it in wonton wrappers. What happened next? They vanished in minutes. Not a single one left. It was that kind of recipe—simple to make, hard to resist, and ideal for those just starting their cooking journey.

Whether you’re whipping up a snack for guests or trying something new for yourself, this recipe hits the trifecta: it’s quick, requires minimal tools, and packs a nutritional punch with leafy greens and pantry staples. It also embodies the spirit of quick and healthy meals, while still delivering indulgent comfort.

Why This Recipe is Special

These spinach and artichoke wonton cups combine the creamy, garlicky goodness of a classic dip with the golden crunch of baked wonton wrappers. But what makes them especially beginner-friendly is the flexibility—use store-bought dip if you’re in a pinch, or mix up your own with a few easy-to-find ingredients. No complicated methods or special equipment required. It’s a make-ahead dream for parties or a satisfying solo snack. Plus, they feel fancy without being fussy.

Ingredients and Preparation

Frozen Spinach – Brings vibrant color, fiber, and a subtle earthiness. Be sure it’s thawed and squeezed dry to avoid soggy cups.

Artichoke Hearts – Mildly tangy and tender, they add a soft, satisfying bite. Use marinated for extra flavor or water-packed if you prefer a cleaner base.

Mayonnaise – Offers creaminess and a slight tang. You can substitute Greek yogurt for a healthier twist.

Sour Cream – Lightens the mix with a smooth, cool texture. A good balance against richer cheeses.

Cream Cheese – The foundation of the filling. Provides body, creaminess, and mild flavor. Use at room temperature for easy mixing.

Wonton Wrappers – These bake into crispy, golden “cups” and are available in most grocery stores (usually near the tofu). Don’t confuse them with thicker egg roll wrappers.

Parmesan Cheese – Adds saltiness and umami depth. You can use powdered or freshly grated.

Fresh Garlic & Garlic Powder – A double hit of garlic boosts aroma and flavor. Minced garlic brings freshness; garlic powder ensures even distribution.

Salt & Pepper – Enhances all other flavors.

Cooking Spray – Ensures the wontons crisp up beautifully and don’t stick to the pan.

Optional Add-In: Shredded mozzarella for extra gooeyness, or red pepper flakes for a kick of heat.

Step-by-Step Instructions

Step 1 Preheat your oven to 350°F. Grab a muffin tin and gently press one wonton wrapper into each cup, making sure the sides come up to form a shell. Lightly spray them with cooking spray so they turn golden and crisp in the oven.

Step 2 Place the muffin tin in the oven and bake the wrappers for about 5 minutes. You’re just setting the shape here—not cooking them fully yet.

Step 3 While the wrappers are baking, combine your filling. In a medium bowl, mix together the spinach (make sure it’s dry), chopped artichoke hearts, cream cheese, sour cream, mayo, minced garlic, garlic powder, salt, pepper, and Parmesan. Stir until everything is smooth and evenly combined.

Step 4 Remove the tin from the oven. Spoon a heaping tablespoon of the spinach-artichoke mixture into each partially-baked wonton shell.

Step 5 Return the filled wontons to the oven and bake for another 10–12 minutes, or until the edges are golden and crispy, and the filling is bubbling slightly.

Step 6 Let the wonton cups cool for 5 minutes before gently removing them with a spoon or offset spatula. Serve warm for the best flavor and texture.

Beginner Tips and Notes

If your wonton wrappers start to brown too quickly, place the tin on a lower oven rack. Too much moisture in the spinach can lead to soggy bottoms—always press it dry with paper towels. If you’re short on time, pre-made spinach and artichoke dip works well as a filling.

No muffin tin? Try a mini tart pan or even shape the wontons into cupcake liners and place them on a baking sheet.

Room-temperature cream cheese blends faster and smoother. Forgot to set it out? Soften it in the microwave for 10 seconds.

Serving Suggestions

Serve these spinach and artichoke wonton cups with a light arugula salad or alongside a roasted red pepper soup for a simple, elegant lunch. As party appetizers, they pair perfectly with sparkling water, white wine, or even a chilled beer.

For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crispiness—avoid the microwave, which can make the wrappers chewy.

Conclusion

If you’re looking for an easy sheet pan dinner alternative that doubles as a party appetizer, these lemony, cheesy spinach and artichoke wonton cups are your new go-to. They check all the beginner boxes: quick, flexible, foolproof, and bursting with flavor. Give this recipe a try and let me know how it turns out in the comments—I’d love to hear how you made it your own.

FAQ About Spinach and Artichoke Wonton Cups

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